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Place chicken broth in large saucepan over high heat. Bring to a boil. Meanwhile, crush tomatoes and add tomatoes and juice to saucepan. Stir in cumin, garlic, salt, pepper, and corn. Dissolve cornstarch in cool water. Stir into soup and simmer for 10 minutes or until thickened. Mix in cheese, stirring constantly, until melted and smooth. Do not allow soup to boil again. Keep warm. Meanwhile, cook ground beef in skillet over high heat until it begins to lose the pink, Add onions and cook until beef is brown and onions are soft. Drain well and add the soup . Stir in Half the tortilla strips. Heat an inch of vegetable oil in a skillet over high heat, fry remaining tortilla strips until crisp, 2-3 minutes. Drain. Garnish each serving of soup with crisp tortillas, and cilantro, if desired.
Makes 10 servings
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